Burnt Fruit and Burrata Flatbread

Producing the best tasting food isn’t all about technique, and this recipe really showcases the beautiful and bright flavours summer has to offer!

Done in 1 hour

Tom Jackson

Dish by Tom Jackson

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Ingredients

With inspiration from all across the world, this burnt fruit and burrata flatbread is the perfect recipe for people you care about, introducing you to different ways of preparing fruits, combining them with gorgeous savoury flavours, for a delicious yet simple summer snack, fit for any occasion!

Method

For the dough: Like every recipe, get all your ingredients ready to go. In one mixing bowl, add your water and yeast, and let that sit for 10 mins or so. Whilst this is happening, combine your flour and salt

Once you can see the yeast is active, tip half the flour into the water and mix with a wooden spoon. Once the dough (more like a batter at this point) starts to form, to add the remaining flour bit by bit and continue to mix with your spoon.

Once a shaggy dough has formed, tip it onto the counter. Grab the dough from the bottom, pick it up and slap it on the counter. Pull towards you on and fold the dough over itself. This will be messy to begin with but have patience. Don't forget to use that bench scraper!

Do this for 4 to 6 mins until you can clean the surface and bring the dough together into a nice ball. Let it rest for 10 mins and then portion into 6. Place them on a tray, covered, in a cool and dry area for at least 6 hours.

After about 6 hrs, the dough is ready to shape! Pre-heat your oven to 200°c, and grab a oven-proof frying pan. Flour your surface and grab a portion of dough. With your fingertips push the dough out into about 6 to 8 inch rounds, with the outside being a little thicker than the middle (for that fluffy crust!)

Place the frying pan on a high heat, and once hot, place the shaped dough into it, drizzling some olive oil around the outside. Now here's the fun bit! Add 2 ice cubes to the middle of the dough, and place the pan in the oven for about 7 to 12 mins. (The ice here will act like a sauce, keeping the middle of the flatbread flat whilst the crusts puff up).

For the salsa: Keep all your ingredients whole and in their skins, and place on an open flame until every part the fruit and veg are burnt. And I mean completely burnt! This also includes the lime!

Once burnt, place in a bowl, and cover with cling film and allow steam until cooled down. Peel off all the burnt skins with a paper towel.

Cut up the nectarines, apricots, shallots and chillis into very fine dices and place in a bowl, with the juice of the burnt lime, parsley, coriander and olive oil. Taste here for salt and acidity! We want this to be tart, a little salty and sweet, with a bit of chilli running through!

Now for the fun part! Take your flatbread and lather on that beautiful burrata and generously spoon on that salsa. Garnish with those lovely slices of nectarine and apricot and a little but of salt!

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Tom Jackson

Tom Jackson

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